Spartan Lobster Hamburgers

Spartan Lobster Hamburgers
  • 4 servings
  • 0:25 Preparation
  • 0:20 Cooking
  • 0:45 Total Time


Add all
  • 16 tasses
    (4 L)


  • 2

    pieces star anise

  • 2 tsp.
    (10 mL)

    fennel seeds

  • 2x1 lb
    (2x450 g)

    live lobsters

  • brunoised (very finely diced) Spartan apple

  • 1/4 cup
    (60 mL)

    brunoised celery

  • 2 tsp.
    (10 mL)

    finely chopped pickled (sushi) ginger

  • 1/4 cup
    (60 mL)

    finely chopped green onion green part only

  • 1/4 cup
    (60 mL)

    mashed potato

  • 2 Tbsp.
    (30 mL)

    finely chopped tarragon

  • salt and fresh ground pepper to taste

  • 1 % milk

  • 1

    large egg, beaten

  • 1/3 cup
    (80 mL)

    panko breadcrumbs

  • 1/3 cup + 2 Tbsp.
    (110 mL)

    Selection canola oil

  • 4

    whole grain multi grain flat bread hamburger buns


In a big pot, bring water, star anise and fennel seeds to a simmering boil and simmer for 15 minutes.

Add lobsters. When the water returns to a boil, cover and cook 7 minutes.

Remove from water and let cool at room temperature.

Shell the lobsters.

Chop lobster claw meat and set aside in a bowl.

Add apple, celery, ginger, green onion, mashed potato and tarragon.

Season and mix with a spoon.

Divide into 4 equal parts and shape into patties. Set aside.

Breading: In a bowl, beat egg and milk together.

In another bowl, put panko.

Gently dip a lobster patty into the egg mix, coating both sides, then into panko, again coating both sides.

Repeat with 3 remaining patties.

In a skillet, heat canola oil.

Fry lobster patties for about 6 minutes until golden brown on both sides.

Transfer to paper towels to drain excess fat.

Serve on buns with horseradish mayonnaise and arugula sprouts if desired.

Note: Although ? cup + 2 Tbsp. (110 mL) are needed for pan frying, only 10 tsp. (50 mL) are absorbed during cooking.

Source: Chef Caroline McCann